You can use either to proportion as long as you keep it the same for all of the beans in a blend. In other words, don't put in 4 ounces by weight of Brazilian, then 3 ounces by volume of Sulawesi, etc. to the same blend. In order to keep from wasting beans, one easy thing to do in a small roaster like the FreshRoast+ is to do the 4 part and 1 part beans together in one batch, then the 3 part and the 2 part beans in another batch. It works particularly well for my Brazilian blend. In a 70-gram FreshRoast+ batch that would be 56 grams of Brazilian and 14 grams of Ethiopian Yrgacheffe in one batch (just into the beginning of the second crack), then 42 grams of Sulawesi and 28 grams of Ugandan a just into a rolling second crack. Combine for 140 grams of my Brazilian blend, which actually lightens to about 119 grams after roasting. For the Costa Rican blend, bring both batches just into a rolling second crack. The reason for the slightly lighter first roast on the Brazilian blend is to maximize crema on the Brazilian and to best bring out the flowery Yrg flavors.

Thanks! As to the Budadiri, Sweetmaria's table under "processing" says that it is washed, yet the cupping notes say it is dry-milled. Are those two different things? Like you said, it doesn't act like a wet-processed bean so I listed it as dry.

Jeanette bought me that cup from a street artisan in Montreal last May, it is hand made, hand painted. It's the "crooked espresso cup". I should photograph it from different angles to show how it's all lopsided and stuff. :)

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